Chili Pockets
15 oz can chili with beans
1/2 cup shredded cheddar cheese
2 tbsp fresh cilantro
13.8 oz refrigerated pizza crust
4 tsp cornmeal, divided
Grease a cookie sheet. sprinkle about 2 tsp of the cornmeal on the cookie sheet.
In a small bowl, combine chili, cheese an cilantro. Remove pizza dough from can and unroll
unto a cutting board or clean countertop. With a rolling pin, roll pizza dough into a 12 inch
square. Cut into quarters ( four 6 inch squares)
Move the squares onto the greased baking sheet. Spoon about 1/2 cup of the chili mixture
onto the center of each square.
Dip your finger in water and brush over the edges of the dough to moisten. fold one corner of
each square over the filling to the opposite corner, forming a triangle. Using a fork, seal the
edges, making slight indentations with the fork tines.
Vent the top of each triangle and sprinkle the remaining cornmeal over them.
Bake at 425 degree oven for 11-13 minutes or until golden brown. Makes 4 pockets.